This is so delicious, fast and easy to make. I eat this with sprouted quinoa or brown rice with a big side of fresh or sautéed greens.
SO FRICKEN YUM.
Sticky Sesame Ginger Tempeh
1 package of tempeh, cut in half, then evenly into slices
1large clove garlic, smashed and minced
3T extra virgin olive oil
2” piece of fresh ginger, grated
2T unhulled sesame seeds black or white
2T shoyu or tamari
1t hot sesame oil
3T grade B maple syrup or agave
In a large cast iron skillet or frying pan, heat up over medium heat, add the oil and the garlic and distribute the garlic around the pan- add in the tempeh, face down neatly in the pan.
Pan fry for about 2-3 minutes or until browned, then flip- add more oil if the pan is dry, and continue to pan fry until the 2nd side is golden brown.
Add in the sesame seeds, grated ginger, and the hot sesame oil and turn the heat up to medium high and then deglaze the hot pan with the shoyu/tamari- toss the tempeh in the pan until the pan is dry and all of the sauce is coating the tempeh. Add the maple syrup all over the top and toss quickly to coat. Cook only until the maple syrup begins to caramelize and thicken, about 1-2 minutes. Turn out into a serving dish.
CAREFUL NOT TO TASTE OFF OF ANY SPOONS! CARAMEL IS REALLLLLY HOT AND STICKY!